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Shrimp with Thai Lemongrass Marinade
- Active Time 15m
- Total Time 30m
Variations on this marinade are used throughout Southeast Asia, especially with seafood, pork and beef. WINE RECOMMENDATION: The briny shrimp would benefit from the accent of a crisp white, but the zing of the marinade narrows the choice to a white with assertiveness as well. Top pick? An Oregon Pinot Gris.
- 3 garlic cloves, thinly sliced
- 3 Thai chiles, thinly sliced
- 2 stalks of fresh lemongrass, bottom third only, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon chopped fresh ginger
- 1/2 cup Asian fish sauce
- 3/4 cup sugar
- 3/4 cup fresh lime juice
- 3/4 cup chopped cilantro
- 2 teaspoons ground coriander
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds large shrimp, shelled and deveined
In a food processor, combine the garlic, chiles, lemongrass, shallot and
ginger and process to a paste. Scrape the paste into a bowl and stir in the
fish sauce, sugar, lime juice, cilantro, coriander and pepper.
Light a grill. Coat the shrimp with 2/3 cup of the marinade and let sit for 15 minutes. Thread the shrimp onto skewers and cook over a hot fire for about 2
minutes per side, using the remaining marinade for basting.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
410 calories; 4g total fat; 279mg cholesterol; 2981mg sodium; 52g carbohydrates; 1g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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